I don’t have a whole lot of pics for this post, sorry, I was being lazy. But it is so easy you won’t need them. My cousin, Lisa, came over for dinner last night – she always likes being my recipe guinea pig : )


2 Pork Tenderloins

1 jar of salsa verde (I use Trader Joe’s)

1 onion

3 Bell Peppers (use whatever color you like, I do a mix)

Crushed Garlic

1/2 cup of chicken broth

Salt and Pepper

1 head of lettuce – I would suggest butter lettuce or cabbage for bethe best “taco shells” – you could also serve this on a bed of salad

Guacamole (I just mash together 2 avocados with a couple spoonfuls of salsa and a sprinkle of salt, garlic powder, and cumin)

Pico De Gallo or whatever salsa you want to use for taco topping

Sour Cream (optional)

Shredded Cheese (optional)



Slice up onion and bell peppers and put in bottom of pot (do this step the night before if you want to save on prep in the morning)

Add a little salt and pepper over veggies, as well as 1/4 of the jar of salsa verde

Put tenderloins in pot on top of veggies

Spread a thin layer of crushed garlic over top of tenderloin, and sprinkle with salt and pepper

Then pour the rest of the bottle of salsa verde over tenderloins

Take chicken broth and pour around the sides over veggies

Cook on low for 8 hours if you have time, if not just all day

You will come home to this

Then take 2 forks and shred up your pork in the pot – it will be falling apart

While it sits to resoak up juices, make your guacamole and pull apart your lettuce leaves

Then time to serve! Just make a taco bar with all of the toppings

Here is my yummy taco

And Cousin Lisa with hers! (Isn’t she cute?)

We then proceeded to have 2 more – I couldn’t stop eating this meat, it was delicious! Enjoy!